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Ribeye vs Striploin: What Are Their Key Differences?

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ribeye vs striploin

Being at the butcher counter at a grocery store can be a bit overwhelming. You’re desperately trying to figure out the best cut of beef to no avail. Ribeye? Striploin? The names sound fancy and delectable enough, but what do they exactly mean? Which is best for the next dinner party to impress your guests?

The choice between ribeye vs striploin is a head-scratcher. The truth is, one cut isn’t better than the other. Taste is also subjective. At the end of the day, it will all boil down to your personal preference in texture, fat, flavour and cooking method, among many others. 

In this blog post, we’ll discuss ribeye vs striploin. We’ll talk about what makes them different—like how they taste, how tender they are and the best ways to cook them. 

So, whether you’re gearing up for a big dinner or just in the mood for a mouthwatering steak, we’ll help you pick between ribeye and striploin for a tasty meal. Read on!

The Ribeye

ribeye

Also known as Scotch fillet and the steak lover’s steak, the ribeye is a boneless steak cut from the upper rib cage area, specifically the sixth to twelfth ribs. This part of the cow sees relatively little movement, so the meat can be really tender. That’s why ribeye steaks are known for being juicy and easy to eat.

Moreover, it primarily consists of the longissimus dorsi muscle, also known as the ‘eye’ of the ribeye. It’s a muscle where there’s a good amount of intramuscular fat, producing that unique marbling of a ribeye cut. 

At the top of the steak, there’s another strip of muscle called the spinalis dorsi, or the ribe-eye cap, which adds even more flavour.

The Striploin

striploin

Striploin, also known as New York Strip or strip steak, is a cut of beef taken from the short loin section of the cow. This is located just behind the rib cage and towards the rear end. It is also best known for its fine-grained texture and a strip of fat along one edge, contributing to its juicy and melt-in-your-mouth texture. 

While it’s not considered the most tender cut (ribeye and tenderloin are generally more tender), striploin is still relatively tender due to the minimal work done by the muscles it contains. It’s much easier to trim as well since it doesn’t have big pockets of fat, making it a healthier option than ribeye.

This is why you’d usually find striploin cuts in steakhouses. Aside from having a nice mix of lean meat and rich flavour, it’s more affordable than fillet mignon, ribeye and T-bone.

Ribeye vs Striploin: The Key Differences

From their definitions alone, both ribeye and striploin are premium steak cuts. However, despite some of their similarities, they each deliver a distinct dining experience that every steak lover will enjoy.

Let’s break down their key differences:

Marbling

When it comes to meat, marbling refers to the visible white flecks and streaks of fat that appear within the lean muscle tissue. When this marbled fat is exposed to heat while cooking, it spreads into the meat around it, making the steak juicy and tasty.

It affects the meat’s tenderness, flavour, texture and juiciness, which sums up the eating experience. 

Here’s a closer look at the marbling in both ribeye and striploin:

Ribeye

One of the greatest characteristics of ribeye is its exceptional marbling. Meaning, the fat is spread evenly throughout the meat. This makes every bite of the ribeye cut extremely juicy, giving it a rich and buttery flavour that melts in your mouth.

But the specific ribeye cut that has top-notch marbling is the A5-grade Wagyu Ribeye. This type of beef originates from Japan, with the Wagyu cattle producing some of the most marbled meat in the world. The A5 grade is also the highest quality, which means the marbling must score between 8-12 on the BMS scale.

So, when you see an A5 Wagyu Ribeye up close, you’ll notice that it looks more white than red due to the intense marbling. What makes it even better is that Wagyu fat melts at a lower temperature, so it melts as soon as it’s on your tongue.

Striploin

Compared to ribeye, striploin has a moderate amount of marbling. It offers satisfying tenderness and a pleasant ‘chew’ without sacrificing juiciness, thanks to its minimal muscle use.

Additionally, while it’s not as buttery as ribeye, striploin’s marbling provides a good balance between a rich beefy taste and the natural flavour of the muscle. Some prefer this over the more dominant flavour of heavily marbled cuts. It’s a middle ground for steak lovers who want a well-balanced steal with a leaner profile while still enjoying intramuscular fat. 

Flavour

Ribeye

Ribeye is known for its strong beefy, buttery notes. Its fat content also keeps the steak incredibly juicy, and each bite bursts with flavour. You may even detect hints of smokiness, caramelisation or char, depending on the quality of the meat and cooking method.

Some ribeye cuts also include the rib bone, such as the bone-in ribeye or ‘rib steak’. Cooking meat with the bone attached often enhances its flavour, and this is no exception for ribeye.

There is also dry-aged beef that has a more concentrated beefiness and nutty flavour due to the enzymatic breakdown of the muscle fibres.

However, ribeye’s rich flavour can be overwhelming for some palates. If you prefer a subtler beef taste, going for a less marbled cut might be ideal. The high-fat content is also not suitable for everyone’s dietary needs or preferences, so tread carefully.

Striploin

Unlike the buttery richness of ribeye, striploin boasts a more pronounced beefy taste. The leaner meat allows the natural taste of the beef to come through without the richness imparted by high levels of fat.

While it is leaner, it can still be juicy, especially when cooked to one’s desired doneness. You can retain moisture and enhance the overall eating experience, given that you adapt proper cooking techniques.

Cost

The price of ribeye and striploin depends on several factors. This includes the source or breed of the cattle, the region or country where it’s purchased and the grade of the beef. 

For instance, if you go for higher grades of beef like Japanese Wagyu, it typically comes with a higher price tag due to its overall quality and superior marbling. The cut size also plays a role, with larger ribeyes commanding a higher price than smaller cuts.

And if you order from an organic butchery, it might be costlier than supermarkets but could offer higher quality. Just remember this general rule: ribeye tends to be more expensive than striploin. Let’s give you an example:

At Ryan’s Grocery, a 300-gram cut of Okan Wagyu Ribeye MB 4-5 is priced at S$51.90, whereas the Wagyu Striploin MB 4-5, with the same weight and brand, is available for S$45.30. Alternatively, the 200-Day Grain Fed Black Angus Beef Ribeye is priced at S$43.00, while its striploin counterpart is offered at S$39.30.

To save up, we recommend that you buy in bulk. If freezer space won’t be a problem, bulk purchases may help you save money. For example, if you buy meat boxes, you can get 500 grams of organic beef ribeye steak plus other cuts of beef like patties and minced beef for about S$90.

Disclaimer: Prices are subject to change without notice. Always review the prices first before placing your order.

Nutritional Benefits

Ribeye

Apart from its out-of-this-world tenderness and flavour, ribeye is considered a nutrient-dense food. It contains several nutrients, including vitamin D, iron, B vitamins, zinc and selenium. These micronutrients contribute to important functions like cell metabolism, immune health and cognitive function, to name a few. 

Ribeye also boasts a hefty dose of protein, essential for building and maintaining muscle tissue. A 3-ounce serving packs around 30 grams, aiding in satiety and overall health.

However, the biggest concern associated with ribeye is its significant amount of saturated fat. This is why people with a history of cardiovascular disease should be mindful of the amount of ribeye they consume. You can balance this with healthier fats from sources like fish, nuts and olive oil.

Striploin

Striploin is often considered a ‘healthier’ steak option. This is because it has significantly less fat content and packs a powerful punch of protein, a more suitable choice for those watching their fat intake and managing cholesterol levels.

Striploin steaks are also rich in niacin and vitamins B-12 and B-6. According to the Office of Dietary Supplements (ODS), a 3-ounce serving alone provides 17% of the daily niacin requirement for adults, helping you keep your nerves, skin and digestive system healthy. 

Just keep in mind that even if striploin might be a healthier choice, it still contains fat and cholesterol. If you have certain health concerns, consider moderation.

Cooking Methods

Ribeye

Since ribeye comes from one of the more tender parts of the cow, its best cooking method is high-heat cooking and other low-and-slow methods. This includes:

  • Grilling: Grilling a ribeye is straightforward, especially with a two-zone fire setup—one medium-hot zone and one medium-low zone on the grill. This can give your ribeye smoky flavours and a nice char. Make sure that you monitor the internal temperature closely to avoid overcooking.
  • Broiling: Similar to grilling, broiling gives a quick sear and caramelisation. Broil for about five minutes per side, watching closely to prevent burning.
  • Reverse Searing: This method involves slow-roasting the ribeye at a low temperature until almost done, then searing it at the end for a perfect crust. Ideal for thicker cuts and ensures even cooking throughout.

Striploin

Known for its leaner profile compared to ribeye, striploin can also shine with the right cooking method. Here are the most popular options:

  • Stir-Frying: Perfect for thin-sliced striploin, stir-frying offers quick cooking and vibrant flavours. Marinate the meat beforehand and cook it quickly in hot oil with your favourite stir-fry ingredients. It’s also recommended that you use a cast-iron skillet or griddle pan to keep the required heat you need for cooking.
  • Grilling: Similar to ribeye, you can opt for grilling striploin if you want a smoky flavour. Preheat your grill to medium-high, sear the steak for a crust, then lower the heat to finish cooking.

Ribeye vs Striploin: Who Wins?

Now that you know the key differences between ribeye and striploin, you might wonder which one is the real winner. But the thing is, the battle of ribeye vs striploin often comes down to personal preference, as both cuts have distinct characteristics and flavours.

There’s no definitive winner here. However, here’s a breakdown to help you choose depending on the situation:

When To Choose Ribeye

Choose ribeye when:

  • The flavour is a priority: The exceptional marbling in ribeye delivers an incredibly rich, buttery and intensely beefy flavour that melts as soon as it touches your tongue.
  • You’re celebrating: Ribeye’s luxurious taste and tenderness make it perfect for special occasions or when you want a truly decadent steak experience. This is why it’s the best choice for special occasions or when you’re in the mood for something indulgent.
  • You need a forgiving cut: Since ribeye has a higher fat content, it’s more forgiving and easier to cook. And if it’s slightly overcooked, it’s still juicy and tender.
  • Budget isn’t an issue: Generally, ribeye has a premium price point compared to striploin due to its flavour, tenderness and overall taste.

When To Choose Striploin

Choose striploin when:

  • You want a balanced flavour profile: If you’re easily overwhelmed by the richness of ribeye, striploin might be the right choice for you. While still flavourful, striploin offers a more pronounced ‘beefy’ taste without the richness of a heavily marbled cut.
  • You prefer leaner meat: Striploin has less marbling, so it’s lower in fat content. 
  • You need something affordable: Striploin can be slightly more affordable than ribeye, depending on the grade and cut.

There’s no right or wrong answer! Don’t be afraid to explore both options and see which speaks more to your preferred cooking method, palate and the dining experience you seek.

Final Thoughts

Ribeye and striploin are both fantastic options. Both cuts of meat have their distinct strengths that appeal to a wide range of tastes. So, when we talk about ribeye vs striploin, deciding which one is superior should depend on what you’re looking for.

Are you craving for rich, buttery flavour and juicy indulgence? Ribeye is your answer. Seeking a balanced flavour profile and affordability? Striploin is more budget-friendly while still delivering exceptional tenderness.

You can even settle this debate yourself and try both cuts! Head down to Ryan’s Grocery and explore our selection of high-quality ribeye and striploin cuts. We also offer organic carbon-neutral beef, allowing you to savour your steak with the assurance of ethical and responsible sourcing.

Whether you’re aiming for a perfectly cooked ribeye or striploin steak, our butchery collection has you covered. Sign up now and enjoy our special promotions!

FAQs

What is the main difference between ribeye and striploin?

The main difference lies in the level of marbling and fat content. Ribeye is known for its high marbling, resulting in a more tender and flavorful steak, while striploin has a leaner profile with a bold beefy flavour.

Which is better for grilling, ribeye or striploin?

Both excel on the grill! Ribeye’s fat renders beautifully, adding flavour and moisture. On the other hand, striploin’s leaner profile cooks quickly and evenly.

Where can I find the best quality ribeye and striploin products?

For premium ribeye and striploin options, consider checking reputable sources like online grocery stores known for quality meat, such as Ryan’s Grocery.

About Ryan’s Grocery

Ryan’s Grocery is Singapore’s only full-service organic butchery and allergen-friendly specialist online supermarket grocery store. The company’s journey began in July 2015 when founders Sebastian and Wendy Chia learnt of their son’s – Ryan – intolerance to gluten, dairy, nuts, soy, egg, and yeast. They searched local markets for products and produce, and even made personal trips internationally to look for a range of dietary items to support his needs.

It was then they saw a demand for such a specialty online supermarket grocery store and Ryan’s Grocery was born. Ryan’s Grocery now services the local community, discerning shoppers and those with dietary intolerances with an all-inclusive range of organic meats from our specialty butchery, gluten-free products, and other related items with grocery delivery options.

In December 2019, the brand launched its first overseas flagship store in Ho Chi Minh City, Vietnam. Its flagship outlet in Singapore with ‘Ryan’s Grocery’ and ‘Ryan’s Kitchen’ opened in Great World in December 2020, spanning a total of 4,200 sq ft. In 2022, Ryan’s Grocery was awarded “Gourmet Retailer of the Year” and “Best Meat & Seafood Retailer” in Singapore by World Gourmet Summit & Tatler Asia respectively.

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